Originally Posted by ApplegumKitchen
Seriously, though here's ALL you need to take into consideratoin:
1) cost of ingredients including shipping or gas + wear and tear on your vehicle to go to the store
2) cost of utilities used while making and decorating: electricity, gas, water.
3) how long it took you x how much you want to make per hour
If you know that, then you can figure out how much to charge for ANY cake. "[/b]
Apple is right...it won't make a difference. I think the majority of the people asking aren't in a "running a business" frame of mind in the first place.
They're seeing $15.96 on the grocery store receipt, and thinking if they get a $20 bill handed to them at delivery time...they're ahead.
All a lot of them want to hear is $XX/serving. Period. Their head spins at the response I quoted above. And unfortunately, some kitty kissers get bent out of shape when you have the audacity to suggest that the person asking....do some homework to help themselves. Oh the horror.
I wonder if Duff had someone tell
him "what he needed
to charge". I wonder if Sylvia Weinstock took the pricing advice of "2 times cost" when she started out. Hmmmmmmm. I think it better to get real advice. Some us know what real advice is, some us know how to kiss kitties and get that $20 bill. Takes all kinds I guess.